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Penne Pasta W/Tomatoes & Chile

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 tablespoons 60ml Crushed red chile

    2. 1/2 cup 31g / 1.1oz Sun-dried tomatoes - cut in Slivers

    3. 1 cup 237ml Black olives - cured in oil Pitted and halved

    4. 1/2 cup 73g / 2.6oz Fresh basil - chopped

    5. 1/2 cup 118ml Fresh italian parsley Chopped

    6. 1 tablespoon 15ml Grated lemon peel

    7. 30 Garlic - minced

    8. 1/2 cup 118ml Olive oil

    9. 2 tablespoons 30ml Oil from the tomatoes

    10. 2 teaspoons 10ml Freshly ground black pepper

    11. 3/4 lb 340g / 11oz Parmesan cheese - grated

    12. 1 lb 454g / 16oz Penne pasta

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole Chile Pepper" magazine, Dec.

    2. Penne Pasta with Sun-Dried Tomatoes and Chile Combine all ingredients, except the cheese and pasta, and let sit at room temperature for a couple of hours to blend the flavors. Cook the pasta in 4 quarts of boiling salted water until tender but still firm - 'al dente'. Drain. Toss the pasta with the sauce and cheese until well coated and serve. Serves: 6 Heat Scale: 5 By Penne Pasta W/tomatoes & Chile on PastPenne, a W/tomatoes & Chile

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